【摘 要】
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The aim of this study was to evaluate the effect of different source of starch on in vitro fermentation characteristics.The experiment contained four trials which were basal diet (B), basal diet plus
【机 构】
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Institute of Animal Nutrition, Sichuan Agricultural University, Ya'an 625014, China
【出 处】
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2011中国肉牛选育改良与产业发展国际研讨会
论文部分内容阅读
The aim of this study was to evaluate the effect of different source of starch on in vitro fermentation characteristics.The experiment contained four trials which were basal diet (B), basal diet plus corn starch (BC), basal diet plus glutinous rice starch (BG), basal diet plus resistant starch (BR)respectively.Each treatment had six replicates.The results showed that the composition of three kinds of starch had large difference.The corn starch had the highest content of total starch (98.08%), and the resistant starch was lowest (70.62%).The glutinous rice starch had no amylose, but the resistant starch had the highest content of amylose.The cumulative GP and digestibility of DM at 72h of resistant starch was significantly lower than corn starch and glutinous rice starch (P<0.05).But the content of NH3-N and the ratio of acetate to propionate for resistant starch was significantly higher than corn starch and glutinous rice starch (P<0.05).The content of total VFA of corn starch was significantly higher than resistant starch and basal diet (P<0.05).There were no significantly effect on MCP for each treatment.Adding starch had the higher content of Streptococcus boris than the basal diet, and the trial of glutinous rice starch had the highest content.This experiment revealed that the different composition of starch have significantly effect on the ruminal digestibility of starch and ruminal fermentation characteristics.
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